Viviane Bauquet Farre
Whenever I think of New Year’s Eve, I think of champagne… I simply adore the flavor, the bubbles, and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise!
So it’s not surprising that for New Year’s Eve I was inspired to create a dessert that’s all about champagne! The idea came to me as I was contemplating the famous French cocktail, the Kir Royal (champagne with a dash of cassis liqueur). So why not take the concept of the Kir Royal, but give it an American twist and make it an ice cream-champagne float?
The result is simply sublime. Served in a gorgeous martini glass, a scoop of vanilla ice cream, a drizzle of raspberry coulis spiked with Chambord liqueur and a splash of champagne are transformed into a dazzling dessert — one that will invariably make heads turn and taste buds sing.
To make the coulis, place the raspberries, lemon juice, sugar, and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use.
To serve, squeeze a little raspberry coulis in a martini glass. Top with one or two scoops of vanilla ice cream, depending on the size of your glasses. Garnish with the raspberries. Top each glass with sparkling wine or champagne at the table — it makes it more fun for your guests!